Name: Grilled Poblano Queso Dip
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Poblano peppers - 3; Extra-virgin olive oil - 3; Unsalted butter - 1 tablespoon; All-purpose flour - 1 tablespoon; Minced onion - 2 tablespoons; Milk - 2 tablespoons; Shredded Monterey Jack cheese - 1 ½ cups; Cream cheese, softened - 2 ounces; Kosher salt - ½ teaspoon; Smoked paprika - ¼ teaspoon; Fresh cracked black pepper - 2 grinds; Red pepper flakes - 1 pinch; Cayenne pepper - 1 pinch; Corn chips (such as Tostitos® Cantina) - 1 (16 ounce) package

Ingredients for - Grilled Poblano Queso Dip

1. Poblano peppers 3

2. Extra-virgin olive oil 3

3. Unsalted butter 1 tablespoon

4. All-purpose flour 1 tablespoon

5. Minced onion 2 tablespoons

6. Milk 2 tablespoons

7. Shredded Monterey Jack cheese 1 ½ cups

8. Cream cheese, softened 2 ounces

9. Kosher salt ½ teaspoon

10. Smoked paprika ¼ teaspoon

11. Fresh cracked black pepper 2 grinds

12. Red pepper flakes 1 pinch

13. Cayenne pepper 1 pinch

14. Corn chips (such as Tostitos® Cantina) 1 (16 ounce) package

How to cook deliciously - Grilled Poblano Queso Dip

1 . Stage

Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.

2 . Stage

Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.

3 . Stage

Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.

4 . Stage

Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.